7 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

Made this soup this week--delicious--I added some baby spinach, a half a head of green cabbage and used vegetable stock instead of water. EXCELLENT! Bill K.#1440799

1 person found this helpful. Was it helpful to you? [Yes] [No]
bkreher2003 February 28, 2010

This soup is both healthy and delicious, though not quite my idea of authentic minestrone. I added 6 cups of water and a cube of vegetable bouillon, but omitted the salt. Next time I might substitute cannellini beans for the black beans and perhaps some green cabbage. Thanks for sharing a tasty recipe!

1 person found this helpful. Was it helpful to you? [Yes] [No]
Marina K February 03, 2009

I was searching for a quick vegetarian soup that would incorporate the food items I had on hand. I particularly liked reading the review that it wasn't what you might call minestrone...because I never cared for minestrone ( esp. in the cans..yuck). This recipe is a keeper! Quick, hearty & with a hunk of cornbread on the side & you've got a pretty good meal. I used regular can diced tomatoes (instead of organic) & small macaroni shells - instead of the ditalini - because their cute & I like them) . Thank you for sharing.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chef Treenie May 14, 2015

I thought it was pretty good, but it tasted a lot like the vegetable soup I grew up with, not so much like minestrone soups I've had in restaurants. We didn't add salt due to the high salt content of the canned vegetables, but it definitely needed it, we doubled the basil & oregano, and I cooking the beans 10 minutes made them mushy so I will add them closer to the end, and we completely eliminated the pasta (I don't eat pasta). We had this with garlic bread and it was tasty! Not sure I'll make it again, but if I do, next time I won't add the bay leaf and see if that makes a difference.

0 people found this helpful. Was it helpful to you? [Yes] [No]
denisenewmail December 27, 2008

This was quite good. We had a large lunch today so this 'was' our dinner, paired with crusty bread. My DH (the soup lover) had 3 bowls. The only change I made was to add a teaspoon of (jarred) crushed garlic, which is equal to 2-3 garlic cloves, and an additional 1/2 teaspoon of salt. A keeper that I'll definitely be making again. Thanks for sharing.

0 people found this helpful. Was it helpful to you? [Yes] [No]
dojemi September 20, 2007

This turned out wonderful! I did make a few small variations, but overall I followed the recipe. First, I didn't have any zucchini so I added two cups of chopped fresh spinach at the same time I added the tomatoes, beans, and pasta. Also, I drained and rinsed the beans so I added one cup extra of water. I simmered this for a total of 30 minutes instead of only 20. Great recipe!

0 people found this helpful. Was it helpful to you? [Yes] [No]
for the love of veggies May 23, 2007

this recipe sounds extremely delicious n' very healthy...thanks..i'll definitely make this one...

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chef_ Dee October 17, 2006
Vegetarian Minestrone Soup